Chicken Shawarma | Christopher Kimball’s Milk Street

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Milk Street Recipe

Chicken Shawarma

Chicken Shawarma

Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and onion slices that have been tossed with spices, olive oil and a little tahini to help with caramelization. Shawarma isn’t complete without a creamy, cooling sauce—we make ours by combining yogurt, olive oil, tahini, lemon and herbs. Serve with pita, along with sliced cucumber, tomatoes and lettuce for making sandwich wraps. Alternatively, offer a rice pilaf alongside.

Tip

Don’t use boneless, skinless chicken breasts. Thighs are best here, not only because they’re more flavorful, but also because they’re more resistant to overcooking, which is important when broiling.

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